\u00a0<\/span><\/strong><\/span><\/span><\/span>\u00a0<\/p>\n Slow Food Sydney<\/span><\/strong> (<\/span>www.slowfoodsydney.com.au<\/span><\/a>) <\/span><\/span><\/span>is a convivum of Slow Food, an international non-profit organization which counteracts fast food and the disappearance of local food traditions. Founded in Italy in 1986 by Carlo Petrini, our movement affirms the principle of an eco-gastronomy, which is about respecting natural rhythms of seasons and sharing food at a convivial table, with awareness and responsibility. Find out more <\/span>about us<\/span><\/a> and what we do.<\/span><\/p>\n 8 Jun<\/span><\/p>\n Posted in <\/span>PAST EVENTS<\/span><\/a> | <\/span>No Comments \u00bb<\/span><\/a><\/small><\/p>\n \u00a0<\/span><\/p>\n If only learning had always been so enjoyable and so delicious. \u00a0For a start, Brigid Treloar showed us how easy it is to clean squid – well, it looked easy when she did it, prepare a sea mullet for the hot plate and come up with simple recipe ideas for ling fillets.<\/span><\/p>\n Professor Iain Suther who came to tell us about the work being done at the Sydney Institute \u00a0of Marine Science turned out to be a hands-on seafood scientist when he cooked that delicious sea mullet and handed it around. \u00a0We understood why so many professional fishermen tell us that mullet is their favourite fish.<\/span><\/p>\n All the seafood we ate that night were sustainable species from the waters around Sydney, and that greatly under-appreciated resource to our north, the 100 navigable kilometres of the Hawkesbury. \u00a0A hugely productive fishery – not just for prawns but oysters, mud crabs, calamari, eels, mulloway, bream and mullet.<\/span><\/p>\n The sea mullet – in perfect nick as it heads out of the estuary from March until end of June \/ beginning of July – and the Broken Bay Pacific Oysters all came from the mighty secret river. \u00a0The ling – also in season at this time – hails from waters north of Sydney.<\/span><\/p>\n Steve Jones and his wife Sally came down from Brooklyn to bring us six dozen of their beautiful Broken Bay Pacific Oysters and to share with us the story of how triploid (sterile) pacific oysters come to be growing in an environment more knows for Sydney Rocks Oysters. \u00a0It\u2019s a story that proves you can\u2019t keep and oyster farmer down – and having tasted the meaty and flavoursome Pacifics, we\u2019re looking forward to the revival (post QX virus) of the Hawkesbury Sydney \u201cRock\u201d.<\/span><\/p>\n Steve reminded us that the waters of the Hawkesbury are now so pristine, the oysters don\u2019t need to be \u2018depurated\u2019 (washed in fresh water under a blue light) before we eat them: which means the full oyster flavour remains.<\/span><\/p>\n He also taught us how to open our own oysters and as we discovered that night, freshly opened is the only way to go.<\/span><\/p>\n Iain Suthers took off his apron, broke out the power point and gave us an only too brief taste of the work he and his team are doing at SIMS. \u00a0He currently holds four grants dealing with eddies of the East Australian Current, gelatinous zooplankton, and coastal migrations by freshwater and estuarine fish. \u00a0And if that sounds dry, not the way Iain delivered. \u00a0We\u2019ve already been to SIMS at Chowder Bay, but we\u2019re planning another night there.<\/span><\/p>\n Rachel Appleton from Krinklewood in the Hunter, whose magnificent 2008 Semillon we were drinking, dispelled a lot of myths about biodynamic farming, and gave us an insight into why the 2008 Krinklewood Semillon we were drinking was so good. \u00a0It had exactly the right acid\/fruit balance to hold up to complement the flavours of all the seafood on the plates that night.<\/span><\/p>\n The commitee would like to thank everyone who came, sponsors Steve Jones and Krinklewood, and Brigid Treloar and Iain Suthers for donating their time and expertise.<\/span><\/p>\n \u00a0<\/span><\/p>\n 6 Jun <\/span><\/p>\n Posted in RECIPES<\/a> | No Comments \u00bb<\/a><\/small><\/p>\n Serves 4<\/strong><\/span><\/span><\/p>\n Ingredients<\/span><\/strong><\/span><\/p>\n 4 x 150g Sea Mullet fillets, skin off, bones removed<\/span><\/p>\n Couscous & lemon wedges to serve<\/span><\/p>\n \u00a0<\/span>\u00a0<\/p>\n Chermoula<\/strong><\/span><\/span><\/p>\n 1 bunch coriander<\/span><\/p>\n 1 bunch flat-leaf parsley<\/span><\/p>\n 6 cloves garlic, peeled and roughly chopped<\/span><\/p>\n Sea salt to taste<\/span><\/p>\n 2 tablespoons ground cumin<\/span><\/p>\n 2 tablespoons sweet paprika<\/span><\/p>\n 1\/2 teaspoon cayenne pepper<\/span><\/p>\n 100ml lemon juice<\/span><\/p>\n 250ml extra virgin olive oil<\/span><\/p>\n Method<\/span><\/strong><\/span><\/p>\n Notes – Chermoula fillets can also be cooked (either directly or wrapped in parcels ) on a preheated lightly oiled barbeque, fry-pan or char-grill plate for 2 minutes on one side, turn over and cook a further 1-2 minutes until flesh flakes easily when tested with a fork.<\/em><\/span><\/p>\n For more fish recipes vsit www.sydneyfishmarket.com.au<\/span><\/span><\/p>\n \u00a0<\/span><\/p>\n 6 <\/span>Jun <\/span><\/p>\n Posted in RECIPES<\/a> | No Comments \u00bb<\/a><\/small><\/p>\n serves 4 as an entre<\/span><\/p>\n Ingredients<\/span><\/strong><\/span><\/p>\n 4<\/span>00g Pink Ling fillets<\/span><\/p>\n kaffir lime leaves or lemon leaves<\/span><\/p>\n 1 cup thick yoghurt<\/span><\/p>\n 2 tablespoons prepared horseradish sauce<\/span><\/p>\n 2 tablespoons chopped chives<\/span><\/p>\n 1.5 tablespoons lemon juice<\/span><\/p>\n Salt and pepper to taste<\/span><\/p>\n Lemon wedges to serve<\/span><\/p>\n Method<\/span><\/strong><\/span><\/p>\n Notes – Fish could also be steamed in a bamboo steamer.<\/em><\/span><\/p>\n Mayonnaise or sour cream can be used instead of yoghurt. \u00a0Wasabi can be an alternative to horseradish. \u00a0Other suitable seafood you could try for this recipe include prawns, blue-eye Trevalla, Tuna, Marlin, Swordfish, Kingfish, Salmon and Ocean Trout<\/em><\/span><\/p>\n For more fish recipes, visit www.sydneyfishmarket.com.au<\/span><\/strong><\/span><\/p>\n \u00a0<\/span><\/p>\n 6 Jun <\/span><\/p>\n Posted in RECIPES<\/a> | No Comments \u00bb<\/a><\/small><\/p>\n Serves 4<\/span><\/p>\n Ingredients<\/span><\/strong><\/span><\/p>\n 750g Loligo Squid, cleaned (see notes below)<\/span><\/p>\n 1 tablespoon Szechuan peppercorns<\/span><\/p>\n 2 teaspoons sea salt<\/span><\/p>\n 1\/2 teaspoon chilli flakes, medium heat<\/span><\/p>\n 1\/4 teaspoon black peppercorns<\/span><\/p>\n Salad ingredients<\/strong><\/span><\/span><\/p>\n 2 cups finely shredded carrot<\/span><\/p>\n 1\/4 cup finely shredded daikon (white radish) or small red radish<\/span><\/p>\n 1 tablespoon rice vinegar<\/span><\/p>\n 1 teaspoon caster sugar<\/span><\/p>\n generous pinch of sea salt<\/span><\/p>\n Method<\/span><\/strong><\/span><\/p>\n To prepare squid, grasp the arms and pull firmly to separate head from tube trying to not break the ink sac as the ink stains. \u00a0Cut below the eyes and discard head and guts, <\/span>push beak (mouth) out from between the arms. \u00a0Remove quill, peel skin off by grasping side fins and peeling aroudn the tube. \u00a0Wash and use tentacles.<\/span><\/em><\/p>\n Cut tubes open, lay out flat and wipe the inside clean with paper towel. \u00a0Slice into strips or score with diagonal cuts to make a diamond patter, then cut into larger chunks. Trim any hard suckers from the tentacles or drop legs into boiling water for 60 seconds. \u00a0Drain and strip suckers off with the back of a knife or with paper towel. \u00a0Cut think legs in half lengthways.<\/em><\/span><\/p>\n
\n<\/span>Slow Food Sydney comprises today members from all walks of life, including home cooks, families, chefs, caterers, students, wine makers, farmers and scientists: anyone who is interested in supporting food traditions and local growers. We consider ourselves co-producers, not consumers, because – by being informed about the food we eat, where it comes from and how our choices affect the rest of the world – we become a part of the production process.<\/span><\/p>\n
\n<\/span><\/p>\nSlow Seafood Night<\/span><\/span><\/a><\/h2>\n
Chermoula Sea Mullet<\/span><\/a><\/h2>\n
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Kaffir Lime Leaf Pink Ling with Horseradish Yoghurt<\/span><\/a><\/h2>\n
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Char-grilled Salt & Peper Squid<\/span><\/a><\/h2>\n
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